METHOD: Take 1 tbsp of oil from the sun-dried tomato jar and put in a large pan, then tip in the onion, garlic, chilli and sun-dried tomatoes.

Cook over a moderate heat until the onion has softened, about 5 mins.

Stir in the tomato purée and cook for another 5 minutes. Then pour in the chopped tomatoes and basil leaves, and bring to the boil.

Turn the heat down and leave to simmer for about 15 mins. Then whizz the mixture to form a smooth sauce.

To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip it into the tomato mix and pour over the milk.

Bring to the boil. The mixture will froth, but don’t worry – it will go away.

Gently simmer for a further 5 mins until ready to serve.

TIP: This soup can be frozen for up to a month and is delicious served with crusty bread.

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